Wash and dry produce.

Halve mandarin. Zest and quarter lime. Halve, peel, and thinly slice onion. Halve, core, and thinly slice green pepper crosswise into strips. Roughly chop cilantro.

In a small bowl, combine Tex-Mex paste, lime zest, juice from whole mandarin, juice from one lime wedge, half the Southwest Spice Blend (you’ll use the rest in the next step), half the chili powder, and 2 TBSP water. (For 4 servings, add juice from both mandarins and two lime wedges, all the chili powder, and ¼ cup water.)

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), remaining Southwest Spice Blend, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, in a second small microwave-safe bowl, combine ¼ of the onion, juice from half the lime, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. Microwave until onion is softened, 1 minute. Set aside.

In a third small bowl, combine smoky red pepper crema and a pinch of salt. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and season with salt and pepper. Cook, stirring, until slightly softened, 3-4 minutes.

Add another drizzle of oil and remaining onion; season with salt and pepper. Cook, stirring, until veggies are tender, 4-6 minutes.

Transfer to a plate.

Heat a drizzle of oil in same pan over medium-high heat. Add turkey* and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

Stir in cooked veggies and sauce. Cook until thickened, 1-2 minutes. Turn off heat.

Fluff rice with a fork; stir in 1 TBSP butter and season with salt to taste.

Divide rice between bowls and top with turkey and veggie mixture, a drizzle of crema, and as much pickled onion (draining first) as you like. Sprinkle with cilantro. Serve with any remaining lime wedges on the side.